Best 2 Spicy Tuna Sushi Roll Recipes

Sushi rolls are a popular and versatile dish that can be enjoyed by people of all ages. They are made with vinegared rice, nori seaweed, and a variety of fillings. Spicy tuna sushi rolls are a delicious and easy-to-make variation on the classic sushi roll. With just a few simple ingredients, you can create a spicy tuna sushi roll that is sure to impress your friends and family. The key to making a great spicy tuna sushi roll is to use fresh, high-quality ingredients. The tuna should be sushi-grade and the avocado should be ripe but still firm. You will also need sushi rice, nori seaweed, and a spicy mayonnaise sauce. Once you have gathered your ingredients, you can follow a few simple steps to make a delicious and spicy tuna sushi roll.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY TUNA SUSHI ROLL

Spicy Tuna Sushi Roll image

A great tasting spicy sushi roll, for those who like extra pizzazz. You can use cooked or raw tuna to your preference to achieve great flavors. Great for a filling Japanese meal. Tastes great with a wasabi soy dip.

Provided by sugarplum9085

Categories World Cuisine Recipes Asian Japanese

Time 1h45m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups uncooked glutinous white rice
2 ½ cups water
1 tablespoon rice vinegar
1 (5 ounce) can solid white tuna in water, drained
1 tablespoon mayonnaise
1 teaspoon chili powder
1 teaspoon wasabi paste
4 sheets nori (dry seaweed)
½ cucumber, finely diced
1 carrot, finely diced
1 avocado - peeled, pitted and diced

Steps:

Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 47 g, Cholesterol 16 mg, Fat 11.7 g, Fiber 6 g, Protein 13.6 g, SaturatedFat 1.9 g, Sodium 214.1 mg, Sugar 1.7 g

SPICY TUNA ROLL - SUSHI

Spicy Tuna Roll - Sushi image

I finally learned how to make this recently at a sushi making party. It is fantastic if you are a sushi lover!

Provided by Sunday

Categories Japanese

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1 sheet nori, seaweed
4 ounces sushi rice
2 ounces sashimi grade tuna, chopped
2 teaspoons scallions, sliced thin widthwise
2 tablespoons fish roe (flying fish egg)
2 tablespoons pickled ginger (optional)
2 tablespoons wasabi (optional)
6 tablespoons soya sauce (optional)
2 tablespoons japanese mayonnaise
2 teaspoons chili sauce

Steps:

Place the sheet of seaweed on your working space.
Take the sushi rice and place on top of the sheet, working it's way down to cover the whole sheet. (NOTE: it is easier to work with sushi rice if your hands are wet).
Mix all the rest of your ingredients together, along with the Spicy Sauce.
Flip your seaweed sheet with the sushi rice on it sushi rice down.
Place the tuna mixed with the other ingredients in the center of the seaweed.
Roll the seaweed sheet up and around the tuna and then take a bamboo sheet and make sure the roll is compacted and shaped.
Cut the roll into 4, 6 or 8 pieces.
Serve with the ginger, wasabi and soy sauce if desired.
Enjoy!

Tips:

Choose the freshest tuna possible. The fresher the tuna, the better the sushi roll will taste.
Use sushi-grade tuna. This means that the tuna has been frozen to a temperature of -4 degrees Fahrenheit for at least 24 hours, which kills any parasites that may be present.
Cut the tuna against the grain. This will help to prevent the tuna from becoming tough and chewy.
Use a sharp knife to cut the tuna. A dull knife will tear the tuna and make it difficult to eat.
Don't overmix the rice. Overmixing will make the rice sticky and difficult to work with.
Use a bamboo sushi mat to roll the sushi. This will help to keep the sushi roll tight and prevent it from falling apart.
Wet your hands before handling the rice. This will help to prevent the rice from sticking to your hands.
Be patient. Making sushi takes time and practice. Don't get discouraged if your first few rolls don't turn out perfect.

Conclusion:

Spicy tuna sushi rolls are a delicious and easy-to-make appetizer or main course. With a few simple ingredients and a little bit of practice, you can make sushi rolls that are just as good as the ones you get at a restaurant. So next time you're looking for a fun and creative way to enjoy tuna, give this recipe a try.